I’m trying to think of what cheese crumbles I could use with Parm-Peppercorn dressing (not a fan of blue cheese). Maybe feta? I think goat cheese would get lost in the stronger Parm-Peppercorn flavors, but that I always have in the fridge.
Goat cheese is too soft to crumble. I agree feta might work or even pecorino if you like sheeps milk cheese. Or if you want to totally change course there is always ranch dressing?
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No photographic evidence, but a Bon Appetit recipe intrigued me: quartered and grilled oranges and onion, lightly browned garlic, bone in and skin on chicken thighs, sprinkled with salt, pepper, and smoked paprika and browned, a sauce of white wine, Dijon, orange juice, and chicken broth, all braised with rosemary sprigs. It was quite good.
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Cotija
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Feta or shaved ricotta salata? It has a pleasant saltiness with no overwhelming flavor.
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Dinner out last night…
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BOOM. Yup, that works! Thanks! Added to my weekend shopping list.
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Breakfast For Dinner:
Leftover steak and home fries, made from a half baked potato, both from a previous dinner, topped with an over-easy egg with a buttered English muffin on the side.
And there was wine! Happy Friday, all!
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I think if your parm-peppercorn is hefty enough, you can skip the crumbles – or just use more fresh parm (ime pecorino can become extra salty as a finishing sprinkle if there’s already a bunch of salty stuff in play, like bacon).
Feta or similar might be dissonant with the parm dressing.
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Everything looks fantastic, but that nice and toasty (and buttery!) English muffin – 
!
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There were a couple of possibilities for dinner tonight – we coulda made a meal of all the leftovers in the fridge, namely: a couple spoons of leftover baba ganoush with flatbread, a sizable amount of pilaf, steamed broccoli, saag paneer & chicken makhani, more cilantro dip, a few more spoons of cheesy white bean bake, maybe half a cup of fesenjān, and enough rice to feed a family of 10 from the recent crappy Indian order 
Another option were pillowy ricotta ravs from Talluto’s in Philadelphia, of which we brought home 3 trays along with a pint of their vodka sauce (and meatballs, but those are for another day). In case we decided on pasta, I grabbed a discounted loaf of supermarket garlic bread – might as well go whole hog 
Once we started discussing our evening entertainment & The Godfather Pt II came up, the choice was a no-brainer: lusciously tender, creamy ravioli, zesty vodka sauce, and a salad (of course) of harvest crunch lettuce, flavor bomb tomatoes, avocado, and walnuts in a tart, zesty walnut vinaigrette.
The garlic bread wasn’t all that great, even with very low expectations.
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Yessssss! Looks amazing!
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There’s 12 to a pack, and I’d forgotten how many we usually make. Four/person is kinda the perfect amount. The ricotta filling is delicate, but generous. The vodka sauce (first time we got it since I usually make my own) was a nice counterpart - zesty, tart & just a touch of cream.
Happy campers @casa lingua! 
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Dinner tonight was one of dad’s simplest chicken dishes.
It’s hard to beat a home-style chicken curry for comfort and deliciousness – so few ingredients, so much flavor and happiness!
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Met a friend out early for drinks and apps at a favorite French place nearby.
We had one of our favorite charcuterie offerings there, a delectable chicken liver mousse with onion jam. I wanted a second pate but my friend was tempted by the tarte d’alsace – which I also love, but ended up being a surprisingly weak rendition, much to her disappointment. We had fingerlings Lyonnaise on the side, because: potatoes!
The server was oddly insistent I get their specialty gin cocktail instead of the seasonal Manhattan I wanted, and I do love gin, so I acquiesced like a dummy, but what came was basically a Cosmo, which is not what I had wanted to drink at all, so that teaches me to stop trying to please random people 
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Mrs. P made a delicious pan seared boneless quail breast salad with roasted delicata squash, roasted mini peppers, sautéed red onions, arugula, with a balsamic syrup. It all went great with an excellent Napa red blend.
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Not up to anything too taxing. Miso soup with napa cabbage, carrots, wood ear, leeks and tofu. Tuna melt on a bialy.
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